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Candied Peel Pastry

Name: Candied Peel Pastry
Yield: 3 servings
Ingredients: half a pound of finely cut candied lemon; half a pound of finely cut candied orange peel; a pound of currants; a quarter of an ounce of ground cinnamon; a quarter of an ounce of allspice; white of egg; caster sugar

From Recipes for the million, 1891

Serves 3

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

600Calories

4 gProtein

152 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories600 kcal

Protein3.9 g

Carbohydrates152 g

Fiber4.2 g

Sugars122 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium153 mg

Potassium606 mg

Calcium150 mg

Iron2.9 mg

Magnesium47 mg

Phosphorus101 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C275 mg

Vitamin A21 mcg

Vitamin E1.6 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate1 mcg

Choline3.6 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 11. The excerpt below is the record exactly as published.

half a pound of finely cut candied lemon and orange peel, a pound of currants, and a quarter of an ounce each of ground cinnamon and allspice. Roll out some pastry, cut it into pieces six or seven inches square, put the above meat in the middle of one half, fold the other over, and pinch it into an oval shape, then brush the tops over with white of egg, dust the cakes with caster sugar

Cook this with the app: pantry check, scaling, and the assistant.